Effect of High Isostatic Pressure (HIP) and High Pressure Homogeneization (HPH) on technological properties of Brazil nut-based beverage

Abstract

Brazil nut (Bertholletia excelsa Bonpl.), previously known as Pará nut, introduces high nutritional quality and is an important protein; selenium, and vitamin E source. The kernel nut still is prevalently consumed in natura, but in the last few years it has been used on alternative diets, mainly on vegan or lactose intolerant diets, and this trend demonstrated a necessity to use new technologies that may lead to efficient Brazil nuts processing. The objective of the present study was to evaluate the impact of High Pressure Homogeneization and High Isostatic Pressure in comparison to heat treatment on the stability and physical properties of Brazil nut-based beverage in order to characterize processing conditions that provide product quality.